Banana and date pudding with hazelnut butterscotch
makes
6
This banana and date pudding is elevated by the ultimate combination of hazelnut and butterscotch.
Ingredients (14)
- 250g pitted dates, finely chopped (we used Woolworths Macro pitted dates)
- 1/2 tsp bicarb soda
- 2 ripe bananas
- 1 3/4 cups (260g) self-raising flour
- 120g unsalted butter, melted, cooled
- 150g dark brown sugar
- 1 cup (250ml) buttermilk
- 3 eggs, lightly beaten
- Thickened cream, to serve
Hazelnut butterscotch
- 200g dark brown sugar
- 100g unsalted butter, chopped
- 3/4 cup (180ml) pure (thin) cream
- 1 tbs Frangelico
- 1/4 cup (35g) hazelnuts, toasted, finely chopped, plus extra to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 180°C. Lightly grease a 28cm 2L-capacity baking dish. Place dates and bicarb in a bowl with 1/2 cup (125ml) boiling water. Set aside for 20 minutes, then strain, reserving the dates. Transfer dates and bananas to a blender and whiz until smooth.
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2.Sift flour into a large bowl. Add date and banana mixture, melted butter, sugar, buttermilk and eggs and whisk to combine. Spoon mixture into prepared baking dish, spreading evenly, and bake for 50-60 minutes until golden.
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3.Meanwhile, for the hazelnut butterscotch, place sugar and butter in a small saucepan over medium heat and stir until sugar has dissolved. Add cream and whisk constantly for 8-10 minutes until slightly thickened. Add Frangelico and hazelnuts and stir to combine. Set aside and keep warm.
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4.Pour butterscotch over hot pudding, scatter with extra chopped hazelnuts and drizzle with cream to serve.
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